In a large bowl, combine flour, water, yeast, sugar, olive oil, and salt.

With a bench scraper, mix until a shaggy dough forms.

On a very generously floured countertop, knead by hand, about 10 minutes. The dough will seem sticky at first, but will turn smooth and elastic as it picks up the flour from the countertop.

Place dough in an oiled bowl, and coat in additional oil. Cover bowl with a tea towel or sheet of clingfilm/plastic wrap or one of these elastic food storage covers.

Allow to stand in a warm place until dough doubles in size, about 1-1 1/2 hours.

Punch dough down. Allow to rise until puffy, about 15 minutes more.

In a small saucepan, simmer balsamic vinegar over medium heat until reduced by half, about 10-15 minutes.

Meanwhile, add sliced leeks to a large frying pan along with a glug of olive oil. Caramelize over low heat until fragrant and golden brown, about 30-40 minutes.

With a sharp chef’s knife, slice peaches to about 1/4-inch thickness. Do not make the slices too thin, or they will fall apart on the grill.

With an outdoor grill, tabletop grill, grill pan, or oven broiler, grill the peach slices until soft, with brown bits around the edges.

Preheat oven to 425° F (220° C).

Stretch pizza dough into a round, about 12-14 inches in diameter. Transfer to pizza pan and use your fingertips to stretch again, until dough reaches the edges of the pan.

With a pastry brush, brush dough with a few tablespoons of olive oil.

Scatter mozzarella on top of the dough.

Add the leeks.

Add the grilled peaches.

Add the goat cheese.

Drizzle with half of the balsamic reduction.

Bake in preheated oven for about 15 minutes, or until bubbly and golden brown.

Drizzle with remaining balsamic reduction. Top with chopped fresh herbs, chili flakes, and a handful of fresh arugula. Season with salt and pepper to taste.

Serve immediately. Wrap leftovers in aluminum foil and refrigerate for up to 2 days.